JP2011234633A - Mature dry beef with flavor of camembert, and method for manufacturing mature dry beef with flavor of camembert - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide mature dry beef with flavor of Camembert providing novel feel in the mouth and flavor which is tender and excellent in storage performance, using a tough part of beef, and a method for manufacturing that.SOLUTION: The method for manufacturing the mature dry beef with flavor of Camembert includes a pickling process to impregnate pickling liquid L without containing sugar, or containing only a little sugar to a block of beef 3 formed in specific size and state, a drying process to dry mature beef 5 after completion of the pickling process, and after it is cleaned, with hot air at relatively low temperature for prescribed time, and repeat a prescribed number of times of above drying with hot air, heat radiation, and cold storage for a prescribed period to provide prescribed target water activity Aw, and a white mold attaching process to spray white mold to the surface of the mature dry beef 7 dried to the prescribed target water activity Aw, and mature that for a prescribed period at prescribed temperature and with prescribed moisture to produce white mold on the surface of the mature dry beef 7.

Description

  The present invention relates to a Camembert-flavored aged dried beef obtained by adding a Camembert flavor to aged dry beef obtained by drying beef that has been salted and aged, and a method for producing the aged dry beef having a Camembert flavor.

  Imported or domestic beef that has no fat on it is traded at a relatively low price because it is too hard to eat even if cooked. Therefore, conventionally, such hard beef without fat is not generally used as a lump but has been used as minced meat finely ground by a machine.

In addition, a portion of the hard beef is sliced and soaked in a seasoning solution containing sugar and amino acid or organic acid as shown in Patent Document 1 below, and dried until the water activity is about 0.662. Beef jerky obtained by
On the other hand, in the fields of ham and sausage, etc. that use pork shoulder loin as raw material, and the field of salted salmon meat, cheese was sandwiched or dispersed between these ingredients in search of a new texture and flavor. Things also exist.

JP-A-3-19646

However, the above-mentioned ground meat and beef jerky alone are not sufficient for use, development of an unprecedented processed food having a new texture and flavor using the above-mentioned hard beef, and an efficient manufacturing method of the processed food Establishment is required.
Moreover, when the beef lump is minced or cut into pieces like the ham and sausage, the texture of the beef lump cannot be tasted. Moreover, since ham and sausage have a high water activity of 0.91 or more, miscellaneous bacteria are easy to propagate, and the storage period is shortened.

On the other hand, if the beef lump is dried until the water activity becomes about 0.662 like beef jerky, the storage period will be greatly extended, but the meat will be hardened as it does not contain sugar. Moreover, since it takes time to dry, there is also a difficulty in productivity.
In addition, if the cheese is sandwiched between beef or dispersed, the beef can have a new flavor due to the cheese, but the above-mentioned problems of texture and shelf life as a lump and hard meat quality and production Due to the problem of sex, it cannot be commercialized as it is.

  The present invention has been made on the basis of such points, and its object is to use a portion of meaty hard beef while taking advantage of the texture as a lump, soft, excellent in storage stability and efficient. It is an object of the present invention to provide a Camembert-flavored aged dried beef having a new texture, flavor and umami that can be produced in good quality and a method for producing a Camembert-flavored aged dried beef.

  In order to achieve the above object, the dried Camembert-flavored dried beef according to claim 1 of the present invention is prepared from a beef lump which has been salted and aged in a pickle solution containing no sugar or containing a small amount of sugar. An aged dry beef layer that has been dried until activated, and a white mold layer in which white mold is attached to the surface of the aged dry beef layer, are provided.

  Further, the method for producing a Camembert-flavored aged dried beef according to claim 2 is characterized in that a pickle solution containing no sugar or a trace amount of sugar is added to a lump of beef shaped to a predetermined size and state. A salting step for impregnation and aging, and aged beef after completion of the salting step are washed and then dried with hot air for a predetermined time at a low temperature, and the hot air drying, heat dissipation, and refrigerated storage for a predetermined period are repeated a predetermined number of times. Drying process until the target water activity is reached, spraying white mold on the surface of the aged dried beef dried to the predetermined target water activity, and aging for a predetermined period at a predetermined temperature and predetermined humidity A white mold attaching step for attaching white mold to the surface of beef.

  A method for producing a Camembert-flavored aged dried beef according to claim 3 is the method for producing a Camembert-flavored aged dried beef according to claim 2, wherein in the drying step, at least part of the hot-air drying is repeatedly performed. At the same time, the smoke processing is performed on the aged beef.

  In addition, the method for producing a Camembert-flavored aged dried beef according to claim 4 is the method for producing a Camembert-flavored aged dried beef according to claim 2 or 3, wherein the target water activity is 0.90 to 0.86. It is characterized by this.

  A method for producing a Camembert-flavored aged dried beef according to claim 5 is the method for producing a Camembert-flavored aged dried beef according to any one of claims 2 to 4, wherein the aging of the beef in the salting step is performed by a refrigerator. It is performed for 1 week to 10 days.

  Moreover, the manufacturing method of the ripened dried beef of Camembert flavor according to claim 6 is the method of manufacturing the ripened dried beef of Camembert flavor according to any one of claims 2 to 5, wherein the hot air drying of the aged beef in the drying step is , And performed at 65 to 85 ° C. for 5 to 7 hours each.

  Moreover, the manufacturing method of the ripened dried beef of Camembert flavor according to claim 7 is the method of manufacturing the ripened dried beef of Camembert flavor according to any one of claims 2 to 6, wherein the refrigerated storage of the aged beef in the drying step is It is performed for 3 to 5 days in the refrigerator.

  Moreover, the manufacturing method of the ripening dry beef of the Camembert flavor according to claim 8 is the manufacturing method of the aging dry beef of the Camembert flavor according to any one of claims 2 to 7, wherein the aging dry beef in the white mold attaching step is performed. The aging is performed for about 2 weeks in an atmosphere of 60 to 70% humidity at an internal temperature of 10 to 15 ° C.

The following actions can be obtained by the above means. First, according to the aged dried beef with a camembert flavor of the present invention, a white mold layer 11 is formed on the surface of the aged dry beef layer 9 by forming a white mold layer on the surface of the aged dry beef layer and Beef product with meat quality.
Moreover, a salami sausage-like texture and Camembert cheese-like flavor can be obtained without being too hard even if it is not sweetened like beef jerky.
Moreover, according to the method for producing a ripened dried beef with a camembert flavor of the present invention, aged and dried beef with a camembert flavor can be efficiently produced in a short time by a relatively simple process. In addition, the dried and dried beef can be finished to a softness that can be eaten as it is by slicing it thinly while maintaining the appearance and quality of the aged dried beef by dividing it into hot air in several times at a medium temperature. .

  In addition, in the drying step, when smoke treatment is performed at the same time as drying, smoked flavor is added by smoke smoke in addition to the camember flavor with white mold, and a deeper-flavored camember flavor-flavored dried beef Can be obtained. Moreover, since the deep smoke is imparted to the surface of the aged and dried beef by soot, an appetite promoting action can be obtained.

In addition, when the target water activity of aged and dried beef is set to 0.90 to 0.86, it is possible to prevent the propagation of bacteria such as Escherichia coli and Salmonella and molds other than white mold, and the storage stability is improved. Further, it is possible to prevent the meat quality of the ripened and dried beef from becoming too hard, and to prevent the drying time from being prolonged.
In addition, when ripening beef in the salting process is performed in a refrigerator (for example, in an environment where the internal refrigerator temperature is 5 ° C. as an example) for 1 week to 10 days, a general refrigeration facility is installed. It can be used to complete the desired salting in a relatively short period of time.

In addition, when hot-air drying of the matured beef in the drying process is performed at 65 to 85 ° C. for 5 to 7 hours at a time, the moisture content of the matured beef is prevented from being drastically reduced and dried gradually. It becomes possible to reach activity.
In addition, when refrigerated storage of aging beef in the drying process is performed in a refrigerator for 3 to 5 days, the moisture contained in the aging beef can be easily removed using ordinary refrigeration equipment. Can exude.

  In addition, in the case where the aging of the ripened and dried beef in the white mold adhesion process is performed for about two weeks in an atmosphere at a chamber temperature of 10 to 15 ° C. and a chamber humidity of 60 to 70%, unnecessary bacteria, bacteria, etc. Without breeding, it becomes possible to grow white mold only and attach white mold to the surface of aged and dried beef.

According to the Camembert-flavored aged dried beef of the present invention, it is possible to obtain an aged dried beef having a novel appearance in which a white mold layer 11 is formed on the surface of the aged dried beef layer 9.
In addition, according to this Camembert-flavored, aged and dried beef, it has a salami sausage-like texture and is as hard as beef jerky while maintaining a texture as a lump even when using a portion of beef that is hard. Aged and dried beef can be obtained.
In addition, according to the method for producing a Camembert-flavored aged dried beef of the present invention, a Camembert-flavored aged dried beef that is soft, excellent in storage stability, and has a new texture, flavor, and umami is efficiently produced at a low cost in a short period of time. It becomes possible to do.

BRIEF DESCRIPTION OF THE DRAWINGS It is a figure which shows embodiment of this invention, and is a perspective view of the state which fractured | ruptured the edge part which shows the ripening dry beef of Camembert flavor. It is a figure which shows embodiment of this invention, and is explanatory drawing which shows the manufacturing process of matured beef of Camembert flavor. It is a figure which shows embodiment of this invention, and is a front view which shows the hot air dryer used at a drying process. It is a figure which shows embodiment of this invention, and is an operation | work process diagram in the case of manufacturing the ripening dry beef of Camembert flavor.

Hereinafter, embodiments for carrying out the present invention will be described with reference to FIGS.
First, the Camembert-flavored aged and dried beef 1 of the present invention will be described with reference to FIG. That is, the Camembert-flavored ripened dry beef 1 of the present invention is a beef lump 3 which has been salted and aged in a pickle solution L containing no sugar or containing a small amount of sugar until it reaches a predetermined target water activity Aw. It is basically configured by including a dried and dried beef layer 9 and a white mold layer 11 in which white mold is attached to the surface of the aged and dried beef layer 9.

In the present embodiment, the smoke layer 13 is formed on the surface of the aged dry beef layer 9, and the white mold layer 11 is formed around the smoke layer 13.
In addition, the beef used in the present invention is a beef of a portion not covered with fat, which is said to be too hard to eat even if cooked as it is, and specifically, beef peach. Use meat or loin. In this embodiment, beef thigh is used as an example. And the lump 3 of the beef which cut the said 7-8 kg peach meat into the block of a suitable magnitude | size is used as raw material beef.

The pickling liquid L for salting the beef lump 3 is a seasoning liquid in which salt, spices, seasonings and the like are mixed. In the present invention, the pickle liquid L contains only a small amount of sugar in order to obtain a ripened dried beef 1 having a Camembert flavor that does not add sweetness such as beef jerky.
Specifically, a commercially available salting agent for meat products can be used as the pickle solution L. As an example, sodium polyphosphate is 5%, sodium L-ascorbate is 2.8%, sodium L-glutamate is 2.8%, Tetrasodium pyrophosphate 1.7%, disodium dihydrogen pyrophosphate 1.7%, sodium nitrite 0.55%, cyclodextrin 0.55%, spice extract 0.01%, gum arabic Is a salting agent for meat products that contains trace amounts of food, 84.89% of food material, and trace amounts of salt, glucose, sugar, starch syrup, and starch.

Hereinafter, the beef salted and aged with the pickle solution L will be referred to as aged beef 5, and the aged beef 5 dried to the target water activity Aw will be referred to as aged dry beef 7.
The target water activity Aw used here is the ratio between the water vapor pressure P when the aged beef 5 is placed in the sealed drying chamber 15 and the vapor pressure P0 of pure water at that temperature. In the present embodiment, the target water activity Aw is set to 0.90 to 0.86.

Incidentally, when the target water activity Aw is larger than 0.90, various bacteria such as Escherichia coli and Salmonella and mold are caused to proliferate and the storage stability is remarkably lowered.
On the other hand, if the target water activity Aw is smaller than 0.86, it is technically difficult under the condition that the pickle liquid L contains only a small amount of sugar, and the target water activity Aw is less than 0.86 by introducing large equipment. Even if it is made small, the meat quality becomes so hard that it is not suitable for eating.

In addition, under the condition that the target water activity Aw is set to 0.90 to 0.86, the growth of molds other than the above-mentioned germs and mildew is prevented, and only the mildew is propagated to the surface of the aged dry beef layer 9 The white mold layer 11 can be formed.
And by forming such a white mold layer 11, the aged dry beef 7 dried until the target water activity Aw is 0.90 to 0.86, while maintaining the texture as a lump meat, The seasoning with pickle liquid L, the flavor due to smoke, and the camembert flavor due to white mold are combined to provide a camember-flavored aged dried beef 1 having a new texture and flavor that has never existed before.

Next, a method for producing the Camembert-flavored aged dried beef 1 of the present invention for producing such Camembert-flavored aged dried beef 1 will be described with reference to FIGS.
The method for producing a ripened dried beef with a Camembert flavor of the present invention includes a salting step of impregnating and maturating the pickled meat L into the lump 3 of beef shaped to a predetermined size and state, and the salting step. After the finished mature beef 5 is washed, it is dried with hot air at a low temperature for a predetermined time, and dried by repeating the hot air drying, heat dissipation, and refrigerated storage for a predetermined period a predetermined number of times until reaching a predetermined target water activity Aw. And white mold C is sprayed on the surface of the aged dry beef 7 dried to the predetermined target water activity Aw, and aged for a predetermined period at a predetermined temperature and a predetermined humidity, and the white mold C is applied to the surface of the aged dry beef 7 A white mold attaching step for attaching C.

Hereinafter, the content of the method for producing a ripened dried beef with a camembert flavor according to the present embodiment will be specifically described by dividing into (1) a salting step, (2) a drying step, and (3) a white mold adhesion step. .
(1) Salting process In this process, 7-8 kg of beef peach meat is used as raw beef, cut into 1-2 kg blocks, further shaped with extra fat and streaks, Bulk meat 3 is obtained.

  Next, the pickle liquid L is prepared, and the pickle liquid L prepared for the beef lump 3 is injected. For the injection of the pickle liquid L, an injection device 18 having a large number of injection needles 17 driven by an injection pump (not shown) or the like is used. Specifically, a large number of injection needles 17 are pierced into the beef lump 3 at once, so that the pickle liquid L penetrates into the beef lump 3.

Next, in order to adjust the injected pickle liquid L to the beef chunk 3, the beef chunk 3 is put in the rotating container 19 and rotated so as to beat the beef chunk 3. A process called tumbling is performed to uniformly distribute the beef lump 3.
Then, the aged beef 5 is obtained by placing the beef lump 3 in the refrigerator 21 having an internal temperature of about 5 ° C. for about 1 week to 10 days and aging. This completes the (1) salting step.

(2) Drying step Next, the aged beef 5 that has been salted is washed with water to remove excess salt, and various germs are removed by disinfection.
Then, the washed mature beef 5 is put in a hot air dryer 23 as shown in FIG. 3 and dried until the target water activity Aw is reached.

The hot air dryer 23 includes a square box-shaped drying chamber 15, a suspension bar 25 for suspending the aged beef 5 to be dried, and both ends of the suspension bar 25 in the drying chamber 15. A plurality of bar receivers 27 provided in a plurality of stages in the vertical direction for supporting the section, and a temperature sensor 29 for managing the temperature in the drying chamber 15 are provided.
The drying chamber 15 has an open front, and a single-opening type opening / closing door 31 that rotates forward and backward in the horizontal direction is attached to the opening as an example.

  Furthermore, the bottom surface of the drying chamber 15 is also open, and the soot S generated in the smoke chamber 33 provided below passes through the opened bottom surface into the upper drying chamber 15. ing. The smoke chamber 33 is a rectangular box-like member that is flatter and has a smaller capacity than the drying chamber 15, and the smoke chamber 33 has wooden chips T such as cherry, oak, apple, and beech used for smoke. Is filled.

An operation box 37 in which various operation buttons 35 are arranged is provided above the drying chamber 15, and the hot air dryer 23 is activated by pressing an appropriate operation button 35 of the operation box 37. Switching between stop and stop, temperature management in the drying chamber 15, setting of drying time, etc. can be performed.
The hot air dryer 23 is supplied with a blower fan 39 for supplying the hot air H into the drying chamber 15, a heater 40 for heating and warming the air generated by the blower fan 39, and the generated hot air H. An air supply line 41 that leads into the drying chamber 15 and an exhaust line 43 for discharging hot air H used for drying to the outside are provided.

And in this drying process, using the hot-air dryer 23 mentioned above, it dries at drying temperature 65-85 degreeC used as medium temperature, drying time 5-7 hours, and dries the matured beef 5 in the middle of drying. Once taken out from the chamber 15 to dissipate heat, the aged beef 5 is transferred to the refrigerator 21 and stored as an example at an internal temperature of 5 ° C. for 3 to 5 days (for example, 4 days).
The same hot air drying, heat dissipation, and refrigerated storage are repeated three times as an example, and the soot treatment by the chip T is simultaneously performed at the time of the fourth hot air drying. In addition, the drying temperature at this time is the same 65-85 degreeC as the previous 3 times hot air drying, and the drying time is also the same 5-7 hours as the previous 3 times hot air drying.

After completion of the hot air drying and smoke treatment, the target water activity Aw of the aged beef 5 becomes 0.90 to 0.86 and is taken out of the drying chamber 15 as the aged dry beef 7 to be radiated and cooled.
Thus, (2) the drying process is completed.

(3) White mold adhesion process After the moisture attached to the surface of the aged and dried beef 7 reaching the target water activity Aw is wiped and dried, it is sterilized with alcohol or the like.
Next, spores of white mold C are sprayed on the surface of the matured beef 7 by spraying. In addition, as white mold C used in this step, Penicillium candedam, Penicillium camemann belly or Penicillium casei column, etc. used for the production of camembert cheese can be used. In this embodiment, for example, manufactured by Christian Hansen Penicillium candedam PC TT033 was used. This has white mold, fast growth speed, slightly short mycelia, high mold density, high protease activity, and lyophilized powder form.

After spraying the white mold C spores on the surface of the aged dry beef 7, the aged dry beef 7 is moved to a storage 45 having a temperature of 10 to 15 ° C. and a humidity of 60 to 70% for about 2 weeks. Store and mature. In addition, the said aging period is suitably adjusted according to the difference in the magnitude | size, state, etc. of aging dry beef 7.
When the aging period elapses, white mold C adheres to the entire surface of the ripened dry beef 7, and the Cambert-flavored ripened dry beef 1 is completed. Although there is a part where white mold C does not adhere, this part can be excised.
The finished Camembert-flavored and aged dried beef 1 is taken out from the storage 45, packaged and packed, and shipped as a product.

The Camembert-flavored aged dried beef 1 produced in this way becomes aged dried beef having a new appearance and meat quality in which a white mold layer 11 is formed on the surface of the aged dried beef layer 9.
In addition, despite the use of a hard beef part, the meat can be eaten as it is by slicing it to a thickness of about 1 mm, and it can be eaten as it is, and can be tasted as a lump.
Further, the storage stability is improved by setting the target water activity Aw to 0.90 to 0.86.
Specifically, when the water activity Aw is low, the texture becomes hard and the drying progresses, and long-term storage is possible even at room temperature. Also, when the water activity Aw is high, it becomes soft and dry like ham and sausage, and it is packaged in a vacuum pack etc. and refrigerated for a long shelf life of about 6 months. Become.
Further, by using the hot air dryer 23 or the like under the above-described drying conditions, efficient production can be performed without introducing a large-scale facility.

And the pickle solution L and the smoke treatment give a salami sausage-like flavor and umami, and a Camembert flavor with white mold C is added to produce a ripened dry beef 1 with a new texture, flavor and umami. become able to.
In addition, by developing such new processed beef products, it is possible to increase the use value of beef parts that were hard and used only for some applications because they do not have fat on them, and expand their applications. it can.

Note that the Camembert-flavored aged dried beef 1 of the present invention and the method for producing the aged dried beef are not limited to those of the above-described embodiment, and a part of the configuration can be changed within the gist of the invention. is there. For example, the size of the beef lump 3 is not limited to 1 to 2 kg, and can be variously changed. The shape of the beef lump 3 is not limited to a block shape, and may be a thick sliced shape.
Further, the pickle liquid L can be prepared without any sugar, and the pickle liquid L of various preparations can be used without being limited to the preparation described in the above embodiment.
In addition, the drying conditions in the drying process, the heat radiation, the period and the number of times of refrigerated storage are not limited to those described in the above embodiment, and can be changed to various conditions, the period, and the number of times.

  The method for producing the Camembert-flavored aged dried beef and the Camembert-flavored aged dried beef of the present invention can be used in the manufacture of processed foods using beef as raw materials, processing sites, etc., especially using hard meaty beef without fat Thus, it has applicability when it is desired to produce Camembert-flavored and aged dried beef having a new texture and flavor.

1 Camembert-flavored aged and dried beef 3 Beef lump (raw beef)
5 Aged beef 7 Aged and dried beef 9 Aged and dried beef layer 11 White mold layer 13 Smoke layer 15 Drying chamber 17 Injection needle 18 Injection device 19 Rotating container 21 Refrigerator 23 Hot air dryer 25 Suspension bar 27 Bar holder 29 Temperature sensor 31 Opening and closing Door 33 Smoke chamber 35 Operation button 37 Operation box 39 Blower fan 40 Heater 41 Air supply line 43 Exhaust line 45 Storage L Pickle liquid Aw Target water activity P Water vapor pressure P0 Pure water vapor pressure C White mold S Smoke T Chip H Hot air

Claims (8)

An aged dry beef layer in which a lump of beef that has been salted and aged in a pickle solution containing no sugar or a small amount of sugar is dried to a predetermined target water activity;
An aged dried beef with a camembert flavor, comprising: a white mold layer having white mold attached to the surface of the aged dried beef layer. A salting step of impregnating a pickle solution containing no sugar or containing a small amount of sugar into a lump of beef shaped into a predetermined size and condition;
After washing the aged beef after completion of the salting process, it is dried with hot air at a low temperature for a predetermined time, and dried until the predetermined target water activity is reached by repeating the hot air drying, heat radiation and refrigerated storage for a predetermined period of time. A drying process;
White mold adhesion step of spraying white mold on the surface of the aged dry beef dried to the predetermined target water activity, aging for a predetermined period at a predetermined temperature and a predetermined humidity, and attaching the white mold to the surface of the aged dry beef And a method of producing aged and dried Camembert-flavored beef.   3. The ripening of Camembert flavor according to claim 2, wherein in the drying step, at least a portion of the hot air drying that is repeatedly performed is configured to perform a smoke treatment on the aged beef simultaneously with drying. A method for producing dried beef.   The said target water activity is 0.90-0.86, The manufacturing method of the matured beef of Camembert flavor of Claim 2 or 3 characterized by the above-mentioned.   The method for producing a Camembert-flavored aged dried beef according to any one of claims 2 to 4, wherein the aging of beef in the salting step is performed in a refrigerator for 1 week to 10 days.   6. The method for producing a Camembert-flavored aged dried beef according to claim 2, wherein the drying of the aged beef in the drying step is performed at 65 to 85 ° C. for 5 to 7 hours at a time.   The method for producing a Camembert-flavored aged dried beef according to any one of claims 2 to 6, wherein the refrigerated storage of the aged beef in the drying step is performed in a refrigerator for 3 to 5 days.   Aging of the ripened and dried beef in the white mold adhesion step is performed for about 2 weeks in an atmosphere at a temperature of 10 to 15 ° C and a humidity of 60 to 70%. A method for producing aged and dried beef with a Camembert flavor as described.

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